Discover the ultimate comfort treat with these wholesome Apple Oatmeal Cookies, where the warmth of traditional oatmeal cookies meets the natural sweetness of fresh apples and the delightful crunch of hazelnuts. This recipe brings together classic flavors with a healthy twist, making it perfect for afternoon snacks, lunchbox treats, or a cozy companion to your morning coffee. The addition of orange zest and juice adds an unexpected citrusy brightness that elevates these cookies from good to extraordinary.
Ingredients
For 12-15 cookies:
- 110g (1¼ cups) old-fashioned oatmeal
- 60g (¼ cup) unsalted butter, softened
- 1 large egg, room temperature
- 50g (¼ cup) granulated sugar
- 1 medium apple (approximately 120g or 1 cup when diced)
- 50g (⅓ cup) all-purpose flour
- Zest of 1 orange
- 3-4 tablespoons (45-60ml) fresh orange juice
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) vanilla sugar (or ½ teaspoon vanilla extract)
- 60g (⅓ cup) raisins
- 50g (⅓ cup) chopped hazelnuts
Instructions
Step 1: Prepare the Base
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper
- In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla sugar until light and fluffy (approximately 2-3 minutes)
- Add the egg and orange zest, beating until well combined and smooth
Step 2: Mix Dry Ingredients
- In a separate bowl, whisk together the oatmeal, flour, and baking powder
- Gradually fold the dry ingredients into the wet mixture until just combined
- Let the dough rest for 5-10 minutes to allow the oats to absorb some moisture
Step 3: Prepare the Fruit Mixture
- Core and dice the apple into small, uniform pieces (approximately ¼ inch cubes)
- In a medium bowl, combine the diced apple, raisins, chopped hazelnuts, and orange juice
- Gently fold the fruit mixture into the cookie dough until evenly distributed
Step 4: Bake
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart
- Slightly flatten each cookie with the back of a spoon to about 5cm (2 inches) in diameter
- Bake for 15-17 minutes, or until the edges are lightly golden
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack
Nutritional Information
Per cookie (based on 15 cookies):
- Calories: 145
- Total Fat: 6g
- Saturated Fat: 2.5g
- Cholesterol: 20mg
- Sodium: 35mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 3g
Timing
- Prep Time: 20 minutes
- Rest Time: 5-10 minutes
- Bake Time: 15-17 minutes
- Total Time: 45 minutes
Tips and Tricks
- Ensure all ingredients are at room temperature for better incorporation
- Don’t overmix the dough to avoid tough cookies
- Use old-fashioned oats rather than quick oats for better texture
- Dice apples uniformly for even baking
- Rotate the baking sheet halfway through baking for even browning
- Test doneness by looking for light golden edges while the center remains slightly soft
Variations and Substitutions
- Replace hazelnuts with walnuts, pecans, or almonds
- Swap raisins for dried cranberries, chopped dates, or dried apricots
- Use whole wheat flour instead of all-purpose for added nutrition
- Replace orange zest/juice with lemon for a different citrus note
- Add ½ teaspoon cinnamon or apple pie spice for warm fall flavors
- Make them gluten-free by using certified gluten-free oats and a 1:1 gluten-free flour blend
Common FAQs
Can I make these cookies ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before baking. Let it come to room temperature for 15 minutes before shaping and baking.
Why are my cookies spreading too much?
This usually happens if the butter is too soft or the dough is too warm. Try chilling the shaped cookies for 15 minutes before baking.
Can I freeze these cookies?
Yes, both baked cookies and unbaked dough can be frozen for up to 3 months. Thaw baked cookies at room temperature, and bake frozen dough balls adding 2-3 minutes to the baking time.
What type of apples work best in this recipe?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work best as they hold their shape during baking and provide a nice contrast to the sweet dough.
Storage and Make-Ahead Tips
- Store baked cookies in an airtight container at room temperature for up to 5 days
- Refrigerate for up to a week in a sealed container
- Freeze baked cookies for up to 3 months in freezer bags
- Cookie dough can be frozen in pre-portioned balls for up to 3 months
- If making ahead, store apple mixture separately and combine just before baking to prevent excess moisture
- To refresh stored cookies, warm them in a 300°F (150°C) oven for 3-4 minutes
These hearty and wholesome cookies make a perfect treat for any occasion, combining the goodness of oats with the natural sweetness of fruits and the satisfying crunch of nuts. Whether enjoyed as a breakfast cookie or an afternoon snack, they’re sure to become a family favorite!
